Hamagurazaka Maekawa

“Hagasaka Maekawa” Kanazawa’s world-class yakitori restaurant. Deliciousness that can only be found in Kanazawa, incorporating local gem ingredients!

A yakitori restaurant that opened on December 10, 2020 on the slopes of Hamaguri-zaka near Saigawa Ohashi Bridge.
The owner, Yoshiki Maekawa, was the second-hand man at Torishiki, a yakitori restaurant that is said to be the hardest to get reservations for in Japan.

It received one star in the Michelin Guide, and was also selected as SILVER by the gourmet site TERIYAKI’s “Best Restaurant 2021”.

The store is a renovated 100-year-old townhouse, and the exterior and interior have a Kanazawa-like atmosphere. ”

 

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It’s the most delicious

A yakitori restaurant that exceeds expectations for its deliciousness every time. Delicious and filling. A yakitori restaurant that makes you feel happy. Not only the yakitori and one dish, but also the blancmange at the end is really delicious. This time it was figs.

 

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All high-quality chickens

The birds used by Mr. Maekawa are provided while incorporating the good things of the day, such as Kosaka birds, Date chickens, and Nagoya coaches. They are all high-quality birds that are difficult to handle. I’m looking forward to the taste. And today, the manly general is in high spirits. The craftsman’s appearance is so captivating that you will be fascinated by it. It is an atmosphere that real yakitori artisans are here.

 

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The real pleasure of yakitori

This restaurant has a reputation for yakitori, and the kasiwa, paper lanterns, peaches, and oyakodon are especially delicious, so I ordered them. The interior of the store was warm and Japanese-style and had a calm atmosphere. The thighs were juicy and brought out the sweetness of the meat. Although it was well seasoned, the goodness of the ingredients was felt, and I was able to fully enjoy the real pleasure of yakitori.

 

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The fluffy texture of the oyakodon

The oyakodon was a perfect match between the fluffy eggs and the charcoal-grilled chicken, and it went well with the rice. The sauce with dashi was spread throughout, and I was able to enjoy it deliciously until the last bite. All of them exceeded my expectations, and I was especially impressed by the fluffy texture of the oyakodon and the aroma of the yakitori.

 

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Local ingredients in Ishikawa

Two types of Kosaka chicken and Date chicken, as well as seasonal local Ishikawa ingredients, are used in abundance. On this day, I was impressed by the fact that the ingredients were made to the fullest every time under Mr. Maekawa’s fire, from grilled dishes using snap peas, bamboo shoots, rape flowers, and single items to desserts. This time too, I was impressed by the last oyakodon.

 

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The high-level yakitori

Chicken soboro rice and oyakodon. I could choose the amount of very small, small, medium, and large, but I chose medium for both. This was so delicious that I had to eat it. It is an exquisite oyakodon. It’s a level where you want to eat a bowl of rice. In addition to the techniques of skewering and putting yakitori, I was able to taste the high-level yakitori from the composition of the course to the creation of the dish to entertain through the flow. Speaking of Hokuriku, I pay tribute to Mr. Maekawa, who opened up the position of Mr. Maekawa.

 

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Reservation via OMAKASE (Link)